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Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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Taste of Life: Carmelized Pear Eclair

Serves 4

Caramelized Pear Ingredients
2 Bosc pears
1 tablespoon sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract
1 teaspoon apricot jam
2 cups cold water
Juice of ½ a lemon

Caramelized Pear Procedure
-Add the lemon juice to the cold water to make acidulated water, and set aside.
-Peel, core, and dice the 2 pears, and then add them to the acidulated water.
-Combine the sugar and cinnamon.
-Drain the pears, and toss with the cinnamon-sugar mixture and vanilla.
-Heat a sauté pan until it is very hot.
-Add the pear mixture, and cook until the sugar starts to caramelize.
-Add the apricot jam; remove the mixture from the heat, and stir gently until it is dissolved.
-Cool to room temperature.

Éclair Ingredients
4 oz. water
2 oz. butter
Pinch of salt
Pinch of sugar
3 oz. bread flour
3oz. whole eggs, whisked slightly
Powdered sugar for garnishing


Éclair Procedure
-Bring the water, butter, salt and sugar to a rolling boil.
-Remove the mixture from the heat, and add all the flour.
-Return to the heat, and stir vigorously until the mixture forms a ball, and the bottom of the pot forms a skin, and then remove from the heat.
-In a mixer with a paddle attachment, beat the mixture on low speed until there is no more steam (the mixture should be below 120°F).
-Slowly add the eggs in 4 additions, waiting until the first egg is absorbed before adding more. Scrape down the bowl between additions.
-Place the mixture in a piping bag with a large star tip.
-Pipe out 4-inch éclairs.
-Bake at 375°F for 15 minutes, and then lower the oven to 325°F for 15 minutes.

Chocolate Sauce Ingredients
2 oz. semisweet chocolate
1 oz. butter
1 teaspoon corn syrup

Chocolate Sauce Procedure
-Combine the ingredients in microwave-safe bowl.
-Heat in the microwave at 75% power for 15 second intervals. Stir well between each interval. Heat until the mixture is just melted.
*Note - Do not overheat, or the mixture can burn or seize.

Whipped Cream Ingredients
4 oz. heavy cream
1 oz. sugar
½ teaspoon vanilla extract